Hello, this is Chef John from foodwishes.com and as promised, the recipe video for the lamb steaks I cook over Memorial Day, this is grilled lamb steaks with minted honey sherry vinaigrette.
So here we go, very easy recipe, very delicious. I really like this combination so I took four lamb steaks which are cut from the lay of lamb which is kind of unusual. Usually if you buy lamb steaks in a supermarket, they are shoulder chops. But these are from the leg of lamb. I got this at trader Joe. A butcher can cut this for you. If you can't find leg of lamb steaks, use shoulder chops.
So, I'm going to marinade this in a bunch of garlic. I chopped it big enough where I could scrape it off, I just want the flavor. Some yogurt regular Greek yogurt, black pepper, a lot of black pepper, some cayenne pepper, some cumin and then we’re going to put in a lot of fresh herbs. I had left over tarragon and mint which was the inspiration for this dish.
I just want those in big pieces. I just kind of tore them up. Again, I want to be able to scrape this off the lamb before I grill it and a little drizzle of olive oil. By the way, do as I say, not as I did, put all the marinade ingredients in the bowl, whisk it around and then coat the lamb so you don’t have to toast it in a bowl like I did for 15 minutes to get it all evenly coated. Throw that in a zip lock and marinate that eight hours maybe.
But when you marinade with yogurt, you got to be careful not to go so, so really super long, overnight I guess will be okay. Then for the dressing, I took some honey, some sherry vinegar, some pepper, you want to give that a pinch of salt some extra virgin olive oil and we're going to whisk that up. So, this was really nice simple honey sherry vinaigrette that I'm going to use to kind of drizzle over the meat. I really like using vinaigrette to sauces especially for me it’s really easy way to do a sauce.
Once that’s mixed up, I'm going to throw in a big pinch of chop mint and that is finished. So, I set that aside, all right after the marination period, pull out the lamb, scrape off the chunks. All right, a little bit of olive oil, a little bit of pepper and a generous amount of salt. Remember, there was no salt in the marinade, so we're going to salt this on both sides. I'm going to go out to my very, very hot grill, the coals are white and I'm going to grill this. For this stick of steak, I'm going to grill this about six minutes per side for medium rare. Use your thermometer, 130 each, all right and those just grilled up so beautifully, that marinade really do the great the job.
All right, so once those are to your desired done this, you're going to pull them up the grill and you know it’s coming that straight the resting period. So, we're going to put this on a plate, we’re going to let them rest but before I loosely cover them with foil, I'm going to drizzle over about half of that minted honey sherry vinaigrette. And that’s going to permeate and zip into and in robe where is it envelope measure. But anyway it’s going to do something.
All right, loosely covered that with foil let that seat for about ten minutes and then you're ready nice serve this on some grilled fully flat bread with a handful or arugula, a drizzle over the rest of the dressing and that was an amazing bite. I took some of that grilled bread, a little bit of that, arugula, the bitterness of arugula working perfectly with the sweetness of the dressing and that medium rare lamb unbelievably delicious and all these could be yours if you go find some lamb and you know follow this recipe.
And I know, I always say this but I really hope you give it a try. So anyway, go to website all the ingredients are there and as always, enjoy.
Transcription by:
Scribe4you Transcription Services